material

Appropriate amount of cabbage heart

1 lemons (or 2 tsp white vinegar)

About 20 peppercorns

Appropriate amount of salt

1 tablespoons of chili powder

Peanut oil (or other cooking oil) 1/2 cup

practice

1. Wash and cut the cabbage into shreds, put it in a basin, add appropriate amount of salt, mix well, and marinate for 20-30 minutes or until the cabbage shreds become soft. Then squeeze out the water and set aside.

2. Put an appropriate amount of oil in the wok, wait until the oil is hot, add the cabbage and stir-fry for a few times (the purpose is to break the cabbage), and put it on a plate.

3. Make chili oil: Put 1/2 cup of oil in the wok. After the oil is hot, the oil temperature should not be too high. Add the Sichuan peppercorns and fry until fragrant, then remove the Sichuan peppercorns. Then pour the oil over the chili powder, stirring as you pour. Note: The oil temperature should not be too high, otherwise the peppers will burn. If you can't control the oil temperature well, you can put a small piece of green onion into the oil and try it. If the green onion immediately becomes mushy, it means the oil temperature is too high. Otherwise, the oil temperature is just right.

4. Cut the lemon in half, squeeze the juice onto the cabbage, then pour in chili oil and mix well.